I had the original Anova Sous Vide cooker and after 10 years it finally quit working. Just ordered the Precision Pro. 50% off at Anova (199) plus a june father's day coupon for an additional 20% off took it down to $160. Anxious to get it in. The original was a workhorse that I prepared countless great meals in.

I got a Primo XL Oval 400 about a month ago. Still haven't fired it up with my work schedule. Plan on breaking it in over the 4th of July. I'm really impressed with the construction

We're in the end times read the Bible. You let Russia take Ukraine they'll want half of Europe like putin wants

Out of curiosity, why do you separate them? I grew up in Texas where we smoke the entire packer brisket, but I know different regions have myriad preparation styles for their meats.

Have you trimmed some of the fat or you have kept everything? Thanks

How would the cooking times differ if you wanted to cook both the point and flat?

What are beggars are they the same as burgers

Doesnt the shelf fully comes outn

Hi, and thank you for great content. Your video, among others, were the reason I decided to purchase a dx-500 premium s. I really wonder if you monitored the humidity in your chamber at different settings? My dx-500 do not respond well. For example now I have the setting at 65%, but the rh averages at about 77%. How does your chamber respond? Kind of worried. :)

Made some today for my attempt at a Classic Ruben was very tasty I have also made it with the thousand island it was nice but not as nice as the Russian dressing

The Pro is so loud! I wish I knew before I bought it.

Very informative and useful as moving from gas to charcoal. Gotta to say though, I struggled to concentrate as fascinated by your blend of accents. Would I be right in thinking there’s a bit if north east, Humber and Yorkshire and a smattering of Aussie

Can I be your dog? Man, have I been doing it so wrong. I have been loping off what I thought was the point but was taking a lot of the flat as well. I did not realize you have to actually filet it away from the flat. Thank you for the great tutorial. I subbed.

250kg?!?!?!?!?!

I like the way you talk.

Your video sucks

kzbin.info/www/bejne/maTQaIaQo9OartEsi=X2e_PiQBSBUNgS9-

Interesting vid. I'll look at my weber with renewed contempt. BTW, wot you got there is a damper, a dampener just makes something wet.

Marosy’s NJ Sloppy Joe (Triple Deck Sandwich)….. Three slices of rye bread, sliced deli Turkey (Thumman’s is best), pastrami, coleslaw (NY style)and Russian dressing all stacked up on the sandwich. Have extra Russian dressing on the side…

I purchased a Hub II grill and there is a problem with the rotisserie. It pauses about 2 seconds in the same location on every rotation and then continues. This might not sound like much of an issue but it causes whatever I am cooking to overcook or burn in the area that faces the fire when it pauses. I contacted Everdure via email and they responded via email and promised to repair it. Six months have passed and they have not sent a tech to repair it. They stopped responding to my emails. Don't bother calling the customer service number. They don't answer and never return a call.

I don't understand would a dry cure be with out maple syrup and bourbon and no bag? I did a dry cure I thought I did it right was brown sugar and curing salt and kosher salt and I left it on a rack with out a bag in the refrigerator jesting wondering.

I heard the curing salt nitrite would be about 1 teaspoon per 5 pounds

How do you feel about your smoker 7 yrs later. Thinking about getting one.

It's amazing. Our ancestors were forced to eat this because they had no refrigeration. We eat this because there is no other way to replicate those wonder flavors. Thanks great, great, great, you know who. And thank you for keeping these flavors alive, John.

maybe a finely chopped pickled jalapeno

Do you do the fat trim when the brisket is at room temp or refrigerated?

I'm going to give this a go Nice video 👍

No real deli ever uses Siracha no one ever does so wrong real Russian dressing

That looks far better than any Texas brisket I've seen. Great job!

Good review!

I just had the worst brisket of my life with skin and fat and rubbery bits all over it. Tried to covering the restaurant and they said it was supposed to be done that way. Rubbish.

Followed your steps ended up with shit

I think they say to make the front two legs a little higher than the back two legs, so the unit tilts back slightly, to help against freezing.

FYI. Jack Daniels is not bourbon. It's Tennessee whiskey.

You are feeding your dog bits of Wagyu beef? Your mutt is eating better than 99% of the humans in this world.

what is the ingredient?

Wow, awesome review, thanks for taking the time to do this. I have both of the other sous vide devices, the 750watt and the 800watt Anovas so now I will purchase the Pro version especially since it is 50% off for Christmas 2023. Absolutely Great Video, I am a new subscriber.

MUSIC IS TOO MUCH AND TOO LOUD !!

Having an instant read or a temperature probe of your own would have allowed a verification of each units accuracy as well as the speed to heat. Assuming the units stopping at 150 leaves a lot off the table considering that you did all the leg work to set the units up with good visuals.

Seems like it would keep on cooking too much wrapped in foil and placing in a cooler?

first tanx for the video a really really good experience, , 2nd plez. can you tell me an advice on smoker that can be fit on medium size food truck used outside the car , it will be used to cook cow cheeks low and slow for streetfood tacos

Help needed please - After you took the meat out of the smoker, between time stamps -3:08 and -3:03, you say .... I "cooked" it with the fat side down for half the "cook" a then turned it over to finish the "cook"..... Then at the end you cooked it again by frying it. Being a novice smoker cooking it twice like that has confused me. Please clarify for me. Thanks Tony

Hi, why your old machine has water tank and new one doesn’t?! Can you tell me more about water tank function on old model and how new one make it without water tank?!

Was your diffuser completely closed? Why didn’t you at least leave the door open? Wings looked great BTW!

Great review! Thanks for sharing!

I have a Kamado Joe. It's great for slow cooking, but you do have to babysit it to keep the temperature from drifting. It can be challenging to keep the temperature low. You only have to open the air valves just a sliver to keep it at 220 degrees. I cook brisket all night long and there is still a lot of leftover good charcoal after all that time. Mid way through a cook, I would like to be able to add wood chunks to make more smoke, but you cannot do that while the indirect cooking shield is in place (at least on mine). The Komodo is great at grilling/searing steak at high temperatures.

Hi buddy! Thanks for your videos! Can i ask u how is DryAger working after time? I’m thinking about buying one…. Thanks in advance!

The KK is the Lamborghini of kamado grills.

You dried them out

New video at last 😂